Nachos grande
This Nachos Grande recipe is a tasty Mexican dish perfect as a gluten-free and lacto-ovo vegetarian appetizer. It covers 27% of your daily requirements of vitamins and minerals and takes approximately 45 minutes to prepare. It is ideal for serving during gatherings or game nights.
Ingredients
canned tomatoes
14.11 oz
shredded cheddar cheese
1.5 cups
chili powder
0.5 tsps
corn oil
2 Tbsps
whole garlic clove
3
green bell pepper
0.5
green chili pepper
1
cumin
0.25 tsps
onion
1
paprika
1 tsp
bell pepper
4 servings
refried beans
13 oz
tortilla chips
2 cups
water
5 Tbsps
Method
- Heat oil in a skillet, add the onion, green pepper, and garlic, and cook gently, stirring occasionally, for 5 minutes or until soft but not browned.
- Add the tomatoes and chili and cook over medium heat for 5 minutes, or until most of the liquid has evaporated.Stir in the chili powder and paprika and cook for 3 minutes, then add the refried beans, breaking them up with a fork.
- Add the measured water and cook, stirring occasionally, for 8-10 minutes, until the mixture thickens.Spoon the beans into the middle of a baking dish, arrange the tortilla chips around the edge and sprinkle with cumin.
- Sprinkle the cheese over the beans and tortilla chips.
- Bake at 400 degrees for 15-20 minutes, until the cheese has melted.
- Sprinkle the paprika for garnish in a lattice pattern on top and serve immediately.
Nutrition:
Carbs
71 g
Fat
34 g
Protein
21 g
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